Tuna (Dawan)

Introduction to Tuna (Dawan)

Tuna, locally known as Dawan or Aahoor, is one of the most popular sea fish in Pakistan. Its meaty texture, bold flavor, and ability to absorb spices make it ideal for steaks, sandwiches, kababs, and more. Whether pan-seared or grilled, Tuna delivers a satisfying experience in every bite.

Local Names in Pakistan

In Karachi and coastal regions, Tuna is widely called Dawan, while Aahoor is another local term often used in seafood markets.

Sourcing & Origin

Tuna is a deep-sea fish found in tropical waters worldwide. In Pakistan, varieties such as Skipjack, Yellowfin, and Longtail Tuna are commonly caught from the Arabian Sea, especially during peak fishing months.

Cutting Options & Approximate Yield

Due to its large size, Tuna is often portioned into steaks, fillets, or cubes.

Flavor & Texture Profile

Tuna offers a firm, steak-like texture and a deep, savory taste that holds up well to marination, grilling, or searing. When cooked, it flakes beautifully while staying juicy.

Popular Cooking Methods

• Grilled or Pan-Seared for a smoky, crisp exterior

• Tuna Kababs or Steaks marinated in desi masala

• Tuna Sandwiches or Wraps for a hearty, protein-rich meal

Tuna also works well in rice bowls, stir-fries, or oven bakes.

Storage & Freshness

To maintain optimal taste, store Tuna in a refrigerator under 4°C and use within 1–2 days. For extended use, freeze in sealed portions.

How to Spot Fresh Tuna

• Firm texture with clean cuts

• Mild, ocean-like smell

• A rich red or pinkish color in steaks or fillets

Avoid fish with dull, dry surfaces or strong odors.

Ideal Pairings & Seasonings

Tuna pairs well with seasonings like soy sauce, lemon juice, and chili powder. For an added touch, try it with sides like rice, steamed vegetables, or fresh salads, all of which complement Tuna’s natural flavors.